6 small fresh tomatoes (or 2 tablespoons tomato puree)
3 cloves garlic
50 ml Prosecco (Sherry)
2 tablespoons capers
500 g peas
500g new potatoes
Salt, paper
Parsley
Procedure:
Wash the chicken and cut into pieces. Sprinkle the chicken with salt and flour, fry in hot oil until it is brown all sides. Remove the chicken from the pan. For a short time fry the cubed prosciutto with the chopped onion. Add the peeled and diced tomatoes, chopped garlic, and then add the chicken pieces. Pour in the Prosecco watery with a little water. Add the capers and green peas and continue cooking until the meat is soft. Add a little water, if necessary. When the meat is almost cooked, add the cubed potatoes, and pepper. Then finally, add the chopped parsley leaves.
Chicken Stew (Pileci Zgvacet)
Brought to you by: Katarina V.(serves 4-6)
Conversion Table U.S. to Metric and Metric to U.S.
Procedure:
Wash the chicken and cut into pieces. Sprinkle the chicken with salt and flour, fry in hot oil until it is brown all sides. Remove the chicken from the pan. For a short time fry the cubed prosciutto with the chopped onion. Add the peeled and diced tomatoes, chopped garlic, and then add the chicken pieces. Pour in the Prosecco watery with a little water. Add the capers and green peas and continue cooking until the meat is soft. Add a little water, if necessary. When the meat is almost cooked, add the cubed potatoes, and pepper. Then finally, add the chopped parsley leaves.